THE Quiche

This recipe really should be called "Pepper Cheese Quiche" because it has delicious roasted red bell peppers and tons and tons of cheese, but calling it "THE Quiche" is also fitting since it is the ONLY quiche I will be making from now on.  My family proclaimed it the best quiche they've ever had, and they've had a lot of quiche!

THE Quiche

by Erin Taylor
                                                                                                                               Oven 375 deg.

6 eggs plus 1 egg yolk
1 1/2 C. whole cream (no milk for this baby!)
1 C. grated Mozzerella Cheese
1/2 C. grated Cheddar/ Jack cheese
1/2 C. Pepper Jack cheese, grated
*1/4 C. roasted Red Bell Peppers, chopped (in the jar, usually in the pickle section, or Italian section)
**1/4 C.  Jalapeno Artichoke Dip (I buy it from Costco)
Salt and pepper to taste
1 pre-made pie shell, baked about 10 minutes at 350 deg. (store bought works great!)


Beat the eggs and egg yolk until frothy. Stir in the rest of the ingredients.  Pour into baked pie shell and bake at 35 deg. for about 50  minutes, or until the center puffs up slightly and no longer "jiggles".  Let cool slightly before serving.

* You may choose to swap out red peppers for chopped spinach or even green onions. Keep it simple, though. This quiche is best with light ingredients
** If you don't have this dip, use 3 Tbsp. Cream Cheese, softened, 2 Tbsp Fresh Parmesan Cheese, grated, and 1 small can of green chilis for a decent substitute.

English Tea Scones (aka Alfred Cakes)

My son came home with an assignment to make "Alfred Cakes" for a school history class. They are very delightful! They taste just like English scones- all warm, fluffy, and filled with fruit. They even have currents which I have never baked with before. (Very much like a cross between dried cranberries and raisins. In fact, you can just use raisins or cranberries because they are cheaper.)

English Tea Scones


2 C. flour
1/2 C. sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/2 C. currants or raisins, or Craisins (dried cranberries)
1/2 C. dates, cut into small pieces

6 tbsp. butter, cut up

2 eggs
1/4 C. heavy whipping cream
1/4 C. orange juice

Set oven to 425 degrees.
Mix together dry ingredients (flour, sugar, bkg. pwd, salt, nutmeg.)
Cut in the butter until mixtures resemble breadcrumbs.
Add dried fruit and mix together.
In smaller bowl mix eggs, cream, and orange juice together.
Add wet mixture to dry and mix carefully until just incorporated. Do NOT over mix!
Pour contents of mixing bowl out onto lightly floured surface and knead until dry ingredients are mixed into the wet.
Gently roll or pat out the dough until about 1 to 1 1/2" thick. Using a cup or your hands, form dough into circles and place on baking sheet. Bake 8-10 minutes or until tops are lightly golden brown.

Put a small spoonful of glaze on top of each scone and gently spread around the top.  Enjoy!

Orange Glaze

1 C. powdered sugar
1/4 C. orange juice
Mix together until all lumps are gone. Mixture should not be too runny. Add more sugar if it needs to be thicker.  Pour or spoon over scones.

 

Spinach and Mushroom Breakfast Casserole

I love breakfast casseroles- they're easy to throw together, and so great to just put in the oven and enjoy on a lazy Saturday morning. This one will make the non-meat eaters happy, and the rest of us, as well! I couldn't keep from sneaking the mushrooms as I was cooking them, though. *My sister-in-law gave me this recipe and calls it Spinach Stuffing, because it uses breadcrumbs. But, with my modifications, I prefer to eat it for breakfast!

                                                                                                       picture taken from  open.salon.com

Spinach and Mushroom Breakfast Casserole   adapted by Erin Taylor from Laura Webb's recipe.

 

1 10-ounce package frozen chopped spinach, thawed

1/2 cup butter

1/4 pound mushrooms, thinly sliced

1 cup diced celery

1/4 cup chopped onion

3 cups fresh bread crumbs

1 15-ounce container ricotta cheese

4 egg

1 tablespoon minced parsley

1 teaspoon salt

1 Tbsp Poultry gravy mix

1/8 teaspoon pepper

 

1. Squeeze spinach dry with paper towels.

2. In 4-quart saucepan over medium heat, in hot butter, cook mushrooms, celery and onion until tender, about 5 minutes, stirring occasionally; remove from heat.

3. Add remaining ingredients and spinach; mix well.

4. Bake in an uncovered, greased  9 x 13 casserole  at 350F for 30 to 45 minutes.

Homemade Cinnamon Rolls

The roll dough is so gooey and fluffy and soft, these are just irresistable deliciousness! Make them the night before and all you  have to do is take them out of the fridge, let them raise a bit, and bake and devour!

Homemade Cinnamon Rolls



On top of the stove, or in microwave, scald:
1 cup milk
add:
1/3 cup butter

Pour into mixing bowl and let cool to warm, then add:
1 (.25 ounce) package active dry yeast (2 1/4 tsp)

1/2 cup white sugar

Let sit for 5 minutes to let yeast develop.

Next, add flour and eggs alternately (1 C. flour, 1 egg, 1 C. flour, etc..) mixing until thoroughly combined between each addition:

4 1/2 cups all-purpose flour

3 eggs

Finally, add:

1 teaspoon salt

Mix for 5 minutes more until dough is elastic and smooth, pulling away from sides of bowl. Place in a greased bowl and let raise, covered, until double in size.

Roll out into large rectangle about 1/3" thick.

Spread over the dough:

1/3 C. butter, softened

Then, sprinkle evenly over the butter:
2/3 to 1 C. sugar

1/4 C. flour

3 Tbsp. Cinnamon (less if you like it less cinnamony!)

Roll carefully and evenly and pinch end into dough to seal it.

Carefully slice with a serrated knife, 1" sections. (I start from the very center, then work left, then right from the first slice. It helps keep it all together.)  Or you can use dental floss to cut it.

Place on greased cookie sheet about 2" apart, tucking the end of each roll under the bottom to keep it from uncoiling when raised.  Spray tops of rolls with pan spray and cover with plastic wrap. Place immediately in refridgerator overnight.

The next morning:

Remove from refridgerator. Preheat oven to 375 deg. and prop door open a few inches. Place pan of rolls in open oven to "thaw" and soften up. As soon as they are softer, remove from oven to finish raising while oven preheats fully. 

Bake in oven for 8-10 minutes or until outside is firm to the touch, but tops are NOT brown. You want your rolls to be soft, and if you wait until they brown, they will be too hard.

Remove from oven and frost generously with Cream Cheese Frosting (below)

Cream Cheese Frosting

1 8 oz. package Cream Cheese, room temperature
2 Tbsp. Butter, room temperature
3 C. Powdered Sugar
2-3 Tbsp. milk  (or to desired consistency)

Combine all ingredients and whip until fluffy.  Drop by spoonfulls onto each roll. Gently spread over warm rolls, but let it "ooze" over the sides.

BEST Homemade Donuts EVER!!!

I have tried and tried and tried homemade donuts over the years with disappointing results- until now! I discovered this donut recipe online from the Pioneer Woman Cooks blog.  I have a favorite donut place up the street, and their donuts are so fluffy and crispy, yet tender and melt-in-your-mouth delicious. However, I often crave donuts in the evenings, and of course, no donut places are open that late! Now, I can make donuts when I want them, and they'll be delicious!!!! Thanks Pioneer Woman!!!

Note:  This recipe requires you to make the dough and refridgerate it the night before. I strongly recommend this! The dough does not take long to whip up (right before bed!), and not long to roll out and cut the next morning. They just need time to raise and they're ready. So, don't be shy, try them today!!!

Homemade Glazed Doughnuts

by Ree Drummond  (step-by-step pictures are available on her web site HERE)
 (with a few extra tips from Erin!)

Donuts

1-⅛ cup Whole Milk, Warm (Erin's tip: I used 1% milk and it turned out fine)


■¼ cups Sugar

■2-¼ teaspoons (one Package) Instant Or Active Dry Yeast

■2 whole Large Eggs, Beaten

■1-¼ stick Unsalted Butter, melted

■4 cups All-purpose Flour

■¼ teaspoons Salt

■Canola Oil


GLAZE

■3 cups Powdered Sugar

■½ teaspoons Salt

■½ teaspoons Vanilla

■½ cups Cold Water Or Milk

*Erin's Frosting tips:   I put powdered sugar in 3 bowls. One I made the standard glaze -above-, the second I added a few Tablespoons of Cocoa powder and vanilla and made chocolate glaze, and the third I added maple syrup for maple donuts! They were fantastic!!!*
 
To Make the Dough:



1. Make sure milk is nice and warm, but not overly hot.

2. Add sugar to milk. Stir to dissolve.

3. Add yeast into a small bowl.

4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.

5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.

6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.

7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.

8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.

9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.

10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.

11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.

12. After five minutes, stop the mixer and scrape the bottom of the bowl. (Erin's tip: don't add more flour! It is stickier than you would expect, but it works! Just complete the steps below and it turns out great!)


13. Turn on the mixer for 30 seconds.

14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.

15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.

16. Refrigerate dough for at least 8 hours, or overnight.



To Make the Doughnuts:

1. Remove bowl from fridge and turn out dough onto a lightly floured surface. (*Erin's tip:  dough will be firm. It worried me at first, but it maked it easier to roll out, and it softens up and raises as it warms up.)


2. Roll out to 1/4 to 1/3-inch thickness. (*Erin's tip: I preferred my donuts to be thicker and puffier, so I rolled them almost 1/2" thick and they were more like my donut shop donuts, and didn't make as many, which I didn't need that much anyway!)

3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc. (*Erin's tip: I used a heart shaped cookie cutter, and a small heart for the center! Super cute!)


4. Cut holes out of each round using a 1 1/2-inch cutter.

5. Place both doughnuts and holes on a floured baking sheet.

6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.

7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.



To Fry the Dougnuts


1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor. (*Erin's tip: I used Crisco shortening in place of oil because I have found in the past it gives scones a crispier outside. IT worked great, but I'm sure the oil is fantastic, too.)

2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.

3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.

4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.

5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.

6. Allow doughnuts to slightly cool.



To Glaze


1. Mix all glaze ingredients in a bowl until completely smooth. (or make the 3 flavors as stated in Glaze recipe above!)

2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)

4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)

5. Serve warm if possible, or room temperature.

(*Erin's Tip: Roll a few donut holes or donuts in sprinkles after you dip in the glaze! Kids can't stay out of them!)

Eggs Elizabeth (cream cheese scrambled eggs)

Scrambled eggs... move on over! I had these eggs at a really nice restaurant in Yellowstone years and years ago and have recreated them with my own flair. These super easy, super elegant eggs will make your ordinary beakfast extraordinary!!!

Eggs Elizabeth ( by Erin Taylor)

6-8 eggs
1/4 C. water

Beat together and add:

4 oz. (1/2 block) cream cheese, softened.

Whisk together. The cream cheese will look more like cottage cheese when beaten in the eggs.

Heat large skillet. Spray with pan spray. Add 3 Tbsp. butter to pan and melt. On medium-high heat pour egg mixture in pan and scrape bottom and sides with spatula continuously until eggs begin to solidify and "scramble" together. Add:

dash of salt to taste.

As soon as eggs are no longer runny remove from heat. Stir it:

1/4 C. chopped parsley

Serve!

Super Easy Scones with Orange Honey Butter

Scones! Gotta love em, right? Well, with orange honey butter they're even better! Try em today!


Rhodes Scones

8 frozen Rhodes Texas Rolls, thawed

deep frying pan with 3" oil, heated.

Press roll dough flat and shape with fingers into about a 4" diameter circle. Place in hot oil and cook on both sides until golden brown. Dust with powdered or granulated sugar for a fancy effect.  Keep warm in warm oven until ready to serve.

Orange Honey Butter

1 stick butter, room temperature
1 Tbsp. grated orange rind
1/4 C. honey

Mix all together and set aside in refridgerator for 15 minutes.  Spread over hot scones and try not to eat too many!!!! Delicious!!!!!

Apple Pecan Waffles with Cinnamon Vanilla Syrup

The basic waffle recipe is from Alton Brown. (my food hero!) However, I have tweaked it just a bit, and added my own ingredients to "gourmet" it up. Seriously, it doesn't get any more delicious than this on a Saturday morning!

Apple Pecan Waffles
Basic Waffle Recipe (Alton Brown)

1 C. all-purpose flour
1/C. whole-wheat flour, (I used reg. flour- makes the waffles a bit lighter and fluffier, but less healthy)
1/2 teaspoon baking soda
1 tsp baking powder
1 tsp salt
3 Tbsp. sugar
3 whole eggs, beaten
2 Tbsp.unsalted butter, melted
2 C.buttermilk, room temperature
Vegetable spray, for waffle iron (I brush Crisco on the iron instead. Makes it a little more crispy.)

Erin's Add-ins:

1 C. chopped pecans
1 C. chopped dried apples
2 tsp. vanilla
2 tsp. cinnamon

Directions
Preheat waffle iron according to manufacturer's directions.


In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. *add pecans and apples, cinnamon and vanilla* Allow to rest for 5 minutes.


Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
*Serve with Cinnamon Vanilla Syrup, and sprinkle chopped pecans and a few chopped apple pieces on top when serving.


Cinnamon Vanilla Syrup (by Erin Taylor)

in a saucepan, combine:
2 C. granulated sugar
1/2 C. corn syrup, light
1/2 C. (1 stick) butter
2 C. water
1 tsp. cinnamon
pinch of salt

bring to boil using a candy thermometer to the Syrup stage (or until it thickens- about 4 minutes). Remove from heat and add 1 tsp. vanilla.

Stir in 2 Tbsp. heavy cream just before serving (optional)

Keep left over syrup in refridgerator.

Cinnamon Raisin or Cranberry Orange Biscuits

By Erin Taylor

I used to work at Hardee's restaurant. About the only good thing about it was the smell of their yummy warm Cinnamon Raisin biscuits in the mornings. Here is my version, and a twist with dried cranberries and orange! Try them and see which one your family loves best! (Use the variations for the cranberry orange version.)

2 1/2 C. Bisquick mix
3/4 C. milk
1/4 C. butter
1/4 C. sugar
1/2 C. raisins (variation: dried cranberries)
1 tsp. cinnamon (variation: 1/2 tsp. ground cloves)
1 tsp. vanilla (variation: orange extract and 1 tbsp. grated orange peel)

Preheat oven to 425 degrees, Mix all ingredients together and drop by heaping spoonfulls onto cookie sheet. Bake for about 15 minutes until golden brown on top. Glaze and serve. Makes about 8.

Glaze:
1 C. powdered sugar
3 tbsp. milk (variation: orange juice concentrate)
1/2 tsp. vanilla
1 tsp. butter, softened
dash cinnamon

Crab Omelet with Hollandaise Sauce

This is easy, quick, and has a HUGE *WOW* factor!

4 eggs, beaten
1 C. shredded imitation crab flakes
¾ C. shredded cheese (cheddar, mont. Jack, or other)
Pinch of salt
2 T. oil for pan

Heat frying pan on med. with oil and pour in omelet eggs. Cover with lid for a minute or two, or until the eggs begin to firm up. Sprinkle ½ C. of the cheese and crab in center of omelet, fold over and recover, turning heat to low. (if necessary, add a little water to pan to help keep moist while cooking).
Remove omelet from heat and place on serving plate. Sprinkle with remaining cheese and cover with Hollandaise sauce.

Hollandaise sauce:
3 egg yolks, beaten
½ C. butter
1 T. + 1 tsp. Lemon juice
1/8 tsp salt
Dash white pepper
2 T. hot water

* for extra fancy omelet, top with steamed asparagus before adding sauce and cheese.